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beef stroganoff recipe

Beef Stroganoff

A wholesome family favourite made with tender grass-fed beef fillet, caramelised onions, and earthy black mushrooms in a creamy, savoury sauce. This comforting beef stroganoff is simple to prepare, full of flavour, and perfect for entertaining or meal prep. It freezes and reheats beautifully — cook once, enjoy multiple times.
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Cook Time 40 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 Large deep frying pan
  • 1 Oven proof casserole dish
  • 1 Stove
  • 1 Oven
  • 1 Chopping board
  • 1 Sharp Knife
  • 2 Spoons

Ingredients
  

  • 2 Tbsp Cooking Oil Choose a heat stable oil/fat like macadamia, avocado, odourless coconut oil or even beef tallow
  • 3 Tbsp Real Butter Or Ghee - Preferably Grass-Fed
  • 3 Large white onions Preferably organic
  • 1.4 Kg Beef Fillet Preferably 100% Grass-fed
  • 400 g Black mushrooms chopped
  • 1/2 cup Red wine or sherry, red wine vinegar or red grape juice if you prefer alcohol-free
  • 2 Stock cubes Chicken or Beef
  • 3 250ml Tubs of sour cream Or crème fraîche
  • Salt & black pepper to taste
  • Optional clean red red meat spice mix to taste If you are using a chicken stock cube - its useful to add more seasoning for depth of flavour

Instructions
 

  • Prepare the beef: Cut the beef fillet into thin strips and season lightly with salt and pepper. Set aside.
  • Sauté the onions: Heat the butter and cooking oil together in a deep frying pan over medium–high heat. Add the onions (chopped into 1 cm cubes) and cook until golden and caramelised.
  • Brown the beef: Add the beef strips to the pan with the onions. Fry until browned on all sides and full of flavour.
  • Add the stock: Dissolve the stock cubes in a little hot water and pour into the pan. Stir well and let the meat simmer gently for a few minutes.
  • Cook the mushrooms: Add the roughly chopped black mushrooms and continue cooking until they soften and release their juices.
  • Deglaze the pan: When the mixture looks slightly dry, pour in the red wine (or sherry / sweet vinegar alternative). Stir to loosen any bits from the bottom of the pan and allow the liquid to reduce slightly.
  • Finish with sour cream: Reduce the heat to low and stir in the sour cream. Heat through gently — do not boil. Adjust the seasoning if needed with the optional spice mix if needed.
  • Bake: Transfer everything to a casserole dish, cover with a lid, and bake in a pre-heated oven at 150°C for 20 minutes.
  • Serve: Serve hot over rice, quinoa, mashed potatoes, or toasted sourdough.

Notes

  • Beef: Grass-fed beef fillet gives a tender, flavourful result, but you can also use sirloin or rump for a more economical option.
  • Don’t overcook the beef: Browning it quickly over high heat keeps it tender. It will continue to soften during baking.
  • Sour cream: Add it only at the end over low heat to prevent curdling.
  • Make ahead: This dish tastes even better the next day as the flavours develop overnight.
  • Freezer-friendly: Freeze in portions once cooled. Defrost overnight in the fridge and reheat gently on the stove or in the oven.
  • Meal prep tip: Cook once, eat multiple times – this recipe reheats beautifully for quick midweek meals.
  • Serving ideas: Pair with fluffy rice, creamy mashed potatoes, nutty quinoa, or toasted sourdough for a wholesome and satisfying meal.